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<p> Honey-Chipotle Barbecue Chicken Sandwiches<br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1054888#"><img alt="Honey-Chipotle Barbecue Chicken Sandwiches" src="http://i.timeinc.net/recipes/i/recipes/ck/05/05/barbecue-ck-1054888-l.jpg" /></a><br /> This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1/2 cup water<br /> 1 teaspoon ground cumin<br /> 4 garlic cloves, thinly sliced<br /> 1 pound skinless, boneless chicken breast<br /> 1 (7-ounce) can chipotle chiles in adobo sauce<br /> 1 tablespoon canola oil<br /> 1 tablespoon minced garlic<br /> 1 teaspoon ground cumin<br /> 1/2 cup canned tomato puree<br /> 1/4 cup cider vinegar<br /> 3 tablespoons honey<br /> 1 tablespoon Worcestershire sauce<br /> 1/4 teaspoon salt<br /> 4 (1 1/2-ounce) sandwich rolls<br /> 2 ounces Monterey Jack cheese, thinly sliced<br /> 4 (1/8-inch-thick) slices red onion<br /> </p> <div class="rcpdetail"> Preparation Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm. <p> Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use. </p> <p> Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. </p> <p> Preheat broiler. </p> <p> Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately. </p> </div> <div class="rcpdetail"> Yield <p> 4 sandwiches (serving size: 1 sandwich) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 424(25% from fat); FAT 11.8g (sat 3.9g,mono 4.7g,poly 1.9g); IRON 3.6mg; CHOLESTEROL 78mg; CALCIUM 211mg; CARBOHYDRATE 45.1g; SODIUM 765mg; PROTEIN 34.5g; FIBER 2.6g<br /> </p> </div> <p> <img src="http://farm2.static.flickr.com/1264/562827062_d5373f1385.jpg" /><br /> Rhubarb and Strawberry Cobbler<br /> &quot;This is a rhubarb cobbler recipe that is quick, simple, and has a lot of flavor. Serve warm with whipped cream or ice cream.&quot;<br /> PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr<br /> </p> <p> INGREDIENTS </p> <ul> <li>1 (18 ounce) package refrigerated sugar cookie dough </li> <li>8 cups chopped fresh rhubarb (1/2-inch pieces) </li> <li>1/3 cup white sugar </li> <li>2 teaspoons ground cinnamon </li> <li>1 teaspoon lemon juice </li> <li>1 (21 ounce) can strawberry pie filling </li> </ul> <div class="raised boxcontent"> <div> <img alt="number of stars" src="http://images.allrecipes.com/images/15865.gif" /><br /> <p> No Reviews Yet! </p> </div> <ul class="first"> <li> <a href="http://allrecipes.com/My/RecipeBox/Recipes/Review.aspx?id=142412">Review/Rate This Recipe</a> </li> <li> <a href="http://allrecipes.com/Recipe/Rhubarb-and-Strawberry-Cobbler/SaveToRecipeBox.ashx">Save To Recipe Box</a> </li> <li> <a href="http://allrecipes.com/Recipe/Rhubarb-and-Strawberry-Cobbler/AddToShoppingList.ashx?rurl=http://allrecipes.com/Recipe/Rhubarb-and-Strawberry-Cobbler/Detail.aspx&amp;rid=142412&amp;rserve=8">Add to Shopping List</a> </li> <li> <a href="http://allrecipes.com/My/RecipeBox/Recipes/Note.aspx?id=142412">Add a Personal Note</a> </li> <li> <a href="http://allrecipes.com/My/Shared/Photos/Upload.aspx?recipeID=142412">Post a Recipe Photo</a> </li> <li> <a href="http://allrecipes.com/My/Shared/Lists/Step1Create.aspx">Post a Favorite Food List</a> </li> <li> <a href="http://allrecipes.com/My/Shared/Meals/EditMeal.aspx">Create a Menu</a> </li> </ul> </div> <div class="recipe centercontent"> DIRECTIONS <ol> <li>Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet. </li> <li>Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture. </li> <li>Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over. </li> <li>Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes. </li> </ol> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1599625#"><img alt="Egg Salad BLTs" src="http://i.timeinc.net/recipes/i/recipes/ck/sandwiches-ck-1599625-l.jpg" /></a> </p> <p> To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1/4 cup fat-free mayonnaise<br /> 3 tablespoons thinly sliced green onions<br /> 3 tablespoons reduced-fat sour cream<br /> 2 teaspoons whole-grain Dijon mustard<br /> 1/2 teaspoon freshly ground black pepper<br /> 1/4 teaspoon grated lemon rind<br /> 8 hard-cooked large eggs<br /> 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted<br /> 4 center-cut bacon slices, cooked and cut in half crosswise<br /> 8 (1/4-inch-thick) slices tomato<br /> 4 large Boston lettuce leaves<br /> </p> <div class="rcpdetail"> Preparation Combine first 6 ingredients in a medium bowl, stirring well. <p> Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine. </p> <p> Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately. </p> <p> Beer note: A basic guideline of pairing a beverage with food is &quot;like with like,&quot; and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. --Jeffery Lindenmuth </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 sandwich) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 371(28% from fat); FAT 11.7g (sat 4.1g,mono 4.4g,poly 1.4g); IRON 4mg; CHOLESTEROL 329mg; CALCIUM 70mg; CARBOHYDRATE 44g; SODIUM 892mg; PROTEIN 21.9g; FIBER 2.4g<br /> </p> </div> <p class="c1"> <strong>Better Than Sex Cake II<br /> <img src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/8284.jpg" /><br /> PREP TIME 30 Min COOK TIME 1 Hr READY IN 1 Hr 30 Min<br /></strong> </p> <p> INGREDIENTS </p> <ul> <li>1 (18.25 ounce) package devil&#39;s food cake mix </li> <li>1/2 (14 ounce) can sweetened condensed milk </li> <li>6 ounces caramel ice cream topping </li> <li>3 (1.4 ounce) bars chocolate covered toffee, chopped </li> <li>1 (8 ounce) container frozen whipped topping, thawed </li> </ul> <div class="raised boxcontent"> <div> <img alt="number of stars" src="http://images.allrecipes.com/images/15862.gif" /><br /> <p> <a class="more" href="http://allrecipes.com/Recipe/Better-Than-Sex-Cake-II/Reviews.aspx">READ REVIEWS</a> (551) </p> </div> <ul class="first"> <li> <a href="http://allrecipes.com/My/RecipeBox/Recipes/Review.aspx?id=7515">Review/Rate This Recipe</a> </li> <li> <a href="http://allrecipes.com/Recipe/Better-Than-Sex-Cake-II/SaveToRecipeBox.ashx">Save To Recipe Box</a> </li> <li> <a href="http://allrecipes.com/Recipe/Better-Than-Sex-Cake-II/AddToShoppingList.ashx?rurl=http://allrecipes.com/Recipe/Better-Than-Sex-Cake-II/Detail.aspx&amp;rid=7515&amp;rserve=24">Add to Shopping List</a> </li> <li> <a href="http://allrecipes.com/My/RecipeBox/Recipes/Note.aspx?id=7515">Add a Personal Note</a> </li> <li> <a href="http://allrecipes.com/My/Shared/Photos/Upload.aspx?recipeID=7515">Post a Recipe Photo</a> </li> <li> <a href="http://allrecipes.com/My/Shared/Lists/Step1Create.aspx">Post a Favorite Food List</a> </li> <li> <a href="http://allrecipes.com/My/Shared/Meals/EditMeal.aspx">Create a Menu</a> </li> </ul> </div> <div class="recipe centercontent"> DIRECTIONS <ol> <li>Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. </li> <li>In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!) </li> <li>Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan! </li> </ol> </div>

<p> Grilled Fish Tacos with Tomato-Green Onion Relish<br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1634773#"><img alt="Grilled Fish Tacos with Tomato-Green Onion Relish" src="http://i.timeinc.net/recipes/i/recipes/cl/fish-tacos-cl-1634773-l.jpg" /></a><br /> </p> <p> Ingredients </p> <p class="ingred"> 1 tablespoon fresh lime juice<br /> 2 teaspoons canola oil<br /> 2 garlic cloves, minced<br /> 2 teaspoons chili powder<br /> 3/4 teaspoon ground cumin<br /> 1/4 teaspoon salt<br /> 1/4 teaspoon freshly ground black pepper<br /> 1/8 teaspoon ground cayenne pepper<br /> 1 pound firm white fish fillets<br /> 8 (6-inch) fat-free whole-wheat tortillas<br /> <a href="http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1634772">Tomato-Green Onion Relish</a><br /> Lime wedges<br /> </p> <div class="rcpdetail"> Preparation Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes. <p> Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork. </p> <p> Divide fish among tortillas; top with relish. Serve with lime wedges.<br /> <br /> <span class="c1"><strong>Tomato-Green Onion Relish</strong></span><br /> <br /> Ingredients </p> <p class="ingred"> 2 cups chopped tomatoes<br /> 1/4 cup sliced green onions<br /> 1 jalapeño chile, seeded and minced<br /> 1/4 cup chopped fresh cilantro<br /> 1 tablespoon fresh lime juice<br /> 1/4 teaspoon salt<br /> </p> <div class="rcpdetail"> Preparation Combine ingredients in a medium bowl; stir well. </div> <div class="rcpdetail"> <span class="c1">Mexican Chocolate Streusel Brownies<br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1010622#"><img alt="Mexican Chocolate Streusel Brownies" src="http://i.timeinc.net/recipes/i/recipes/su/08/09/brownies-su-1010622-l.jpg" /></a>NOTES: Look for Mexican chocolate in Mexican markets or well-stocked supermarkets. Or, you can omit the streusel. </div> </div> <p> Ingredients </p> <p class="ingred"> 3/4 cup butter, cut into chunks<br /> 9 ounces unsweetened chocolate, finely chopped (about 2 cups)<br /> 1 1/2 cups firmly packed brown sugar<br /> 1 cup granulated sugar<br /> 5 large eggs<br /> 1 1/2 tablespoons vanilla<br /> 1 1/2 teaspoons almond extract<br /> 1 1/2 cups all-purpose flour<br /> 1 1/2 teaspoons ground cinnamon<br /> 1/2 teaspoon baking powder<br /> 1/4 teaspoon salt<br /> <a href="http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1010623">Mexican chocolate streusel</a><br /> </p> <div class="rcpdetail"> Preparation 1. In a large bowl set over a pan of barely simmering water, stir butter and unsweetened chocolate until melted and smooth. Remove from heat and whisk in brown sugar and granulated sugar. Add eggs one at a time, whisking well after each addition. Whisk in vanilla and almond extract. Stir in flour, cinnamon, baking powder, and salt until well blended. <p> 2. Spread batter level in a buttered and floured 9- by 13-inch baking pan. Squeeze handfuls of Mexican chocolate streusel until it sticks together, then crumble into chunks evenly over surface of batter. </p> <p> 3. Bake brownies in a 325° oven until a wooden skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Let cool in pan on a rack for at least 20 minutes, then cut into 24 or 32 squares (if making up to 1 day ahead, cool completely, then wrap uncut brownies airtight). </p> <p> Mexican chocolate streusel. In a food processor or a bowl, whirl or stir 1/2 cup all-purpose flour and 1/4 cup firmly packed brown sugar until well blended. Add 5 tablespoons butter and whirl or rub in with your fingers until mixture forms coarse crumbs. Pulse in 4 1/2 ounces (about 1 1/2 tablets) coarsely chopped Mexican chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture. Use immediately or chill airtight for up to 1 week. </p> </div> <div class="rcpdetail"> Yield <p> MAKES: 32 2-inch brownies (serving size: nutritional analysis per small brownie.) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 229(47% from fat); FAT 12g (sat 6.8g); CHOLESTEROL 50mg; CARBOHYDRATE 30g; SODIUM 105mg; PROTEIN 2.7g; FIBER 1.4g<br /> </p> </div>

<p> Pork Chops with Country Gravy<br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1197218#"><img alt="Pork Chops with Country Gravy" src="http://i.timeinc.net/recipes/i/recipes/ck/06/06/pork-chops-ck-1197218-l.jpg" /></a><br /> This 40-minute, Southern-style classic features a simple gravy technique you can use in a number of other dishes.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1/4 cup all-purpose flour (about 1 ounce)<br /> 3/4 teaspoon salt<br /> 1/4 teaspoon dried marjoram<br /> 1/4 teaspoon dried thyme<br /> 1/4 teaspoon dried rubbed sage<br /> 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)<br /> 1 tablespoon butter<br /> Cooking spray<br /> 1 1/2 cups 1% low-fat milk<br /> </p> <div class="rcpdetail"> Preparation Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture. <p> Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm. </p> <p> Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 chop and 1/2 cup gravy) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 252(34% from fat); FAT 9.6g (sat 4.4g,mono 3.6g,poly 0.8g); IRON 1.5mg; CHOLESTEROL 83mg; CALCIUM 142mg; CARBOHYDRATE 10.6g; SODIUM 584mg; PROTEIN 28.9g; FIBER 0.3g<br /> </p> </div> <p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=223670#"><img alt="Strawberry Angel Cake" src="http://i.timeinc.net/recipes/i/recipes/ck/03142008/angel-cake-ck-223670-l.jpg" /></a><br /> Strawberry Angel Cake<br /> <br /> Ingredients </p> <p class="ingred"> 4 cups sliced strawberries<br /> 3/4 cup sugar, divided<br /> 2 tablespoons evaporated skim milk<br /> 1 (8-ounce) block 1/3-less-fat cream cheese, softened<br /> 1 (10-inch) round angel food cake<br /> 3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided<br /> 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed<br /> 2 tablespoons sliced almonds, toasted<br /> </p> <div class="rcpdetail"> Preparation Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth. <p> Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds. </p> </div> <div class="rcpdetail"> Yield <p> 16 servings </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 203(26% from fat); FAT 5.8g (sat 4g,mono 1.2g,poly 0.3g); IRON 0.3mg; CHOLESTEROL 11mg; CALCIUM 58mg; CARBOHYDRATE 33.5g; SODIUM 214mg; PROTEIN 4.1g; FIBER 1.1g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=223014#"><img alt="Lemon-Garlic Shrimp Kebabs" src="http://i.timeinc.net/recipes/i/recipes/ck/99/05/shrimp-kebabs-ck-223014-l.jpg" /></a><br /> <span class="c1"><strong>Lemon-Garlic Shrimp Kebabs</strong></span><br /> A quick 20-minute marinade adds bold flavor to the shrimp before they cook on the grill. Serve with a favorite beer or a tall glass of iced tea.<br /> </p> <p> Ingredients </p> <p class="ingred"> 48 large unpeeled shrimp (about 2 pounds)<br /> 1/2 cup fresh lemon juice (about 3 lemons)<br /> 1/2 cup dry white wine<br /> 2 tablespoons bottled minced garlic (about 12 cloves)<br /> 2 tablespoons steak sauce (such as Heinz 57)<br /> 2 teaspoons coarsely ground black pepper<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once. <p> Prepare grill. </p> <p> Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done. </p> <p> Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired. </p> </div> <div class="rcpdetail"> Yield <p> 6 servings (serving size: 1 kebab) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 135(14% from fat); FAT 2.1g (sat 0.4g,mono 0.3g,poly 0.8g); IRON 2.9mg; CHOLESTEROL 172mg; CALCIUM 67mg; CARBOHYDRATE 3.7g; SODIUM 201mg; PROTEIN 23.3g; FIBER 0.2g<br /> <br /> </p> </div> <div class="c2"> <img alt="Easy Peanut Butter Chocolate Cheesecake Pie" src="http://www.meals.com/imagesrecipes/120840med.jpg" /><br /> <strong>Easy Peanut Butter Chocolate Cheesecake Pie</strong><br /> <br /> Last minute company, and you need an easy dessert to make? Look no further -- in a matter of minutes you will have a delicious cheesecake pie topped with peanuts and drizzled with caramel topping. Sit back and wait for the compliments... <p> Estimated Times:<br /> Preparation - <i>20 min</i> | Cooling Time - <i>1 hrs refrigerating</i> | Yields - <i>8 servings</i><br /> </p> <p> <strong>Ingredients:</strong> </p> <ul> <li>1 9-inch (6 oz.) prepared chocolate crumb crust </li> <li>1/4 cup plus 2 tablespoons unsalted peanuts, chopped, <i>divided</i> </li> <li>2 tablespoons caramel topping, <i>divided</i> </li> <li>1 2/3 cups (11-oz. pkg.) <a href="http://www.verybestbaking.com/products/tollhouse/morsels.aspx">NESTLÉ® TOLL HOUSE® Peanut Butter &amp; Milk Chocolate Morsels</a> </li> <li>1/4 cup milk </li> <li>1 pkg. (8 oz.) cream cheese, softened </li> <li>1/4 cup powdered sugar </li> <li>1 1/2 cups frozen whipped topping, thawed<br /> <p> <strong>Directions:</strong><br /> <b>SPRINKLE</b> <i>1/4 cup</i> peanuts onto bottom of pie crust. Drizzle with 1 tablespoon caramel topping.<br /> <br /> <b>COMBINE</b> morsels and milk in medium, uncovered microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; STIR. The morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth.<br /> <br /> <b>BEAT</b> cream cheese and sugar in large mixer bowl until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared pie crust and swirl top. Sprinkle with <i>remaining</i> peanuts and drizzle with <i>remaining</i> caramel topping. Cover; refrigerate for at least 1 hour. </p> </li> </ul> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBITT6UBASRaEBO7eEnB6S0cyh-/mrdt11"><img alt="Pesto Halibut Kebabs" src="http://img.timeinc.net/recipes/i/recipes/ck/halibut-kebabs-ck-1611651-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBITT6UBASRaEBO7eEnB6S0cyh-/mrdt12">Pesto Halibut Kebabs</a><br /> If you can&#39;t find fresh halibut, substitute another mild, firm white fish. Serve this dish with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 1/2 pounds halibut, cut into 1-inch chunks<br /> 1 large red bell pepper, cut into 1-inch chunks<br /> 3 tablespoons prepared basil pesto<br /> 2 tablespoons white wine vinegar<br /> 1/2 teaspoon salt<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation Preheat broiler. <p> Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes. </p> <p> Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 skewer and 1 lemon wedge) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 239(30% from fat); FAT 7.9g (sat 1.2g,mono 2.3g,poly 2.9g); IRON 1.8mg; CHOLESTEROL 55mg; CALCIUM 104mg; CARBOHYDRATE 4g; SODIUM 514mg; PROTEIN 36.3g; FIBER 1.2g<br /> </p> </div>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1734339#"><img alt="Jamaican-Spiced Chicken Thighs" src="http://i.timeinc.net/recipes/i/recipes/ck/08/05/jamaican-chicken-ck-1734339-l.jpg" /></a><br /> Jamaican-Spiced Chicken Thighs<br /> <br /> Complete the menu with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1/4 cup minced red onion<br /> 1 tablespoon sugar<br /> 1 tablespoon finely chopped seeded jalapeño pepper<br /> 2 teaspoons cider vinegar<br /> 2 teaspoons low-sodium soy sauce<br /> 1/2 teaspoon salt<br /> 1/2 teaspoon ground allspice<br /> 1/2 teaspoon dried thyme<br /> 1/2 teaspoon black pepper<br /> 1/4 teaspoon ground red pepper<br /> 8 skinless, boneless chicken thighs (about 1 1/2 pounds)<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation 1. Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done. </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 2 chicken thighs)<br /> <br /> <img src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/40371.jpg" /><br /> Summer Fruit Trifle<br /> &quot;This simple, light dessert is great for picnics or barbecues. I made it for a cookout recently and it didn&#39;t last long. You can easily substitute different fruit based on what you have on hand.&quot;<br /> PREP TIME 15 Min READY IN 15 Min </p>INGREDIENTS <ul> <li>1 (10 inch) prepared angel food cake, cut into 1 inch cubes </li> <li>1 (32 fluid ounce) container vanilla yogurt </li> <li>2 cups sliced fresh strawberries </li> <li>2 cups fresh blueberries, rinsed </li> </ul> <div class="recipe centercontent"> DIRECTIONS <ol> <li>Cover the bottom of a large bowl with 1/3 of the angel food cake cubes. Generously cover the cake with 1 1/3 cups yogurt. Spread 1 1/3 cups of the strawberry slices and blueberries on top of the yogurt. Repeat twice with the remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed. </li> </ol> </div> <p> <br /> </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 187(27% from fat); FAT 5.7g (sat 1.4g,mono 1.7g,poly 1.4g); IRON 1.6mg; CHOLESTEROL 115mg; CALCIUM 21mg; CARBOHYDRATE 5g; SODIUM 503mg; PROTEIN 27.5g; FIBER 0.5g<br /> </p> </div>

<p> Classic Steak House Rubbed Filet Mignon<br /> <br /> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=671458#"><img alt="Classic Steak House Rubbed Filet Mignon" src="http://i.timeinc.net/recipes/i/recipes/ck/04/07/filet-mignon-ck-671458-l.jpg" /></a><br /> This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to filet mignon. Serve with grilled asparagus and a baked potato for a meal ready in less than 30 minutes<br /> </p> <p> Ingredients </p> <p class="ingred"> 2 teaspoons black peppercorns<br /> 1/4 teaspoon dried rosemary<br /> 1 teaspoon dry mustard<br /> 3/4 teaspoon kosher salt<br /> 1/2 teaspoon garlic powder<br /> 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)<br /> Cooking spray<br /> </p> <div class="rcpdetail"> Preparation Prepare grill. <p> Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 steak) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 188(43% from fat); FAT 8.9g (sat 3.2g,mono 3.3g,poly 0.3g); IRON 3.3mg; CHOLESTEROL 72mg; CALCIUM 11mg; CARBOHYDRATE 0.8g; SODIUM 407mg; PROTEIN 24.5g; FIBER 0.2g<br /> <br /> <img src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/85021.jpg" /><br /> Summer Fruit Galettes<br /> &quot;Here&#39;s a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream.&quot;<br /> PREP TIME 15 Min COOK TIME 14 Min READY IN 29 Min<br /> </p>INGREDIENTS <ul> <li>2 (9 inch) refrigerated pie crusts </li> <li>3 fresh peaches - peeled, pitted, and sliced </li> <li>1 pint fresh strawberries, sliced </li> <li>1/2 pint fresh blueberries </li> <li>4 tablespoons white sugar, divided </li> <li>4 tablespoons all-purpose flour, divided </li> <li>6 tablespoons turbinado sugar, divided </li> </ul> <div class="raised boxcontent"> <img alt="number of stars" src="http://images.allrecipes.com/images/15863.gif" /> </div> <div class="recipe centercontent"> DIRECTIONS <ol> <li>Preheat oven to 450 degrees F (230 degrees C). </li> <li>Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it. </li> <li>Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar. </li> <li>Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar. </li> <li>Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature. </li> </ol> </div> </div>

<p> <img class="imgBorder" src="http://www.thedailygreen.com/cm/thedailygreen/images/WholeWheat-Tollhouse-Cookies-redmill-recipe-med.jpg" /> </p> <p> The Whole Wheat Tollhouse Cookie </p> <p> Here&#39;s a version of a cookie classic from 1937, made a bit more nutritious with whole wheat. </p> <p> Excerpted from <a class="c1" href="http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?z=y&amp;EAN=9780762427444&amp;itm=1">Bob&#39;s Red Mill Baking Book</a> by John Ettinger and Bob&#39;s Red Mill Family, © 2007, published by Running Press. All rights reserved. </p> <p> <strong>SERVINGS</strong><br /> Makes 4 to 5 dozen cookies </p> <p> <strong>INGREDIENTS</strong><br /> 1 cup whole wheat pastry flour<br /> 1/2 teaspoon baking soda<br /> 1/2 teaspoon salt<br /> 10 tablespoons unsalted butter, softened<br /> 1 cup brown sugar, packed<br /> 1 egg, lightly beaten<br /> 1 1/2 teaspoons vanilla extract<br /> 1/2 cup old-fashioned rolled oats<br /> 1 cup chocolate chips<br /> 1/2 cup nuts, chopped </p> <p> <strong>PREPARATION</strong><br /> 1. Preheat the oven to 350 degrees F. Lightly oil a baking sheet or cover with parchment paper. </p> <p> 2. In a large bowl, sift or whisk together the flour, baking soda, and salt. Cream the butter with the brown sugar until light in color, about 4 minutes. Beat in the egg until well incorporated. Stir in the vanilla. Add the flour mixture to the butter mixture and blend well. Stir in the oats, chocolate chips, and nuts. </p> <p> 3. Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes, or until brown. Cool on a wire rack. </p>

<p> <a href="http://myrecipes.chtah.com/a/hBIPBsPBASRaEBO7eEnB6S0cy42/mrdt11"><img alt="Gnocchi with Asparagus and Pancetta" src="http://img.timeinc.net/recipes/i/recipes/ck/08/04/gnocchi-pancetta-ck-1723407-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBIPBsPBASRaEBO7eEnB6S0cy42/mrdt12">Gnocchi with Asparagus and Pancetta</a><br /> Pancetta is cured unsmoked Italian bacon available at the grocery deli counter. It gives this elegant dish a deep, savory note. If you can&#39;t find gnocchi, substitute another short pasta. Total time: 30 minutes.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)<br /> 2 ounces pancetta, cut into thin strips (about 1/2 cup)<br /> 1/4 cup thinly sliced shallots<br /> 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces<br /> 2 garlic cloves, minced<br /> 1 tablespoon fresh lemon juice<br /> 1/8 teaspoon salt<br /> 1/8 teaspoon black pepper<br /> 1/4 cup (1 ounce) shaved Parmesan cheese<br /> </p> <div class="rcpdetail"> Preparation 1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm. <p> 2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel-lined plate. </p> <p> 3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 277(21% from fat); FAT 6.5g (sat 3.1g,mono 2.5g,poly 0.1g); PROTEIN 11.2g; CHOLESTEROL 15mg; CALCIUM 110mg; SODIUM 932mg; FIBER 2.6g; IRON 2.6mg; CARBOHYDRATE 43.7g<br /> </p> </div>

<p> Hi Everyone, </p> <p> Thought you might find this of interest. Although we don&#39;t have the mignon too often, I&#39;ve found it difficult to get the bacon on the outside to be right. I just read this in Cook&#39;s Illustrated newsletter. </p> <p> Take the bacon and place it between 2 plates, microvave it until partially cooked. Keeping it between the 2 plates keeps the bacon from shrinking; sprinkle a bit of sugar on the bacon to carmelize. Now wrap the filets, place a 1/2 piece uncooked bacon on top too and it as it cooks it will add flavor. Yum! </p>

<p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1036181#"><img alt="Tortellini Pepperoncini Salad" src="http://i.timeinc.net/recipes/i/recipes/ck/tortellini-ck-1036181-l.jpg" /></a><br /> <span class="c1">Tortellini Pepperoncini Salad</span><br /> With spicy peppers, sweet cherry tomatoes, earthy beans, and lots of fresh herbs, this well-balanced recipe is a meal in itself. Just serve with a glass of iced tea.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 (9-ounce) package fresh cheese tortellini<br /> 2 cups halved cherry tomatoes<br /> 2 cups fresh spinach leaves, coarsely chopped<br /> 1/2 cup chopped pepperoncini peppers<br /> 6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese<br /> 1/4 cup capers<br /> 1/4 cup chopped fresh basil<br /> 1 (16-ounce) can navy beans<br /> 2 tablespoons fresh lemon juice<br /> 1 1/2 tablespoons extravirgin olive oil<br /> </p> <div class="rcpdetail"> Preparation Cook pasta according to package directions, omitting salt and fat. <p> While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately. </p> </div> <div class="rcpdetail"> Yield <p> 7 servings (serving size: 1 cup) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 208(30% from fat); FAT 7g (sat 2.3g,mono 2.8g,poly 0.6g); IRON 2.4mg; CHOLESTEROL 9mg; CALCIUM 112mg; CARBOHYDRATE 26.7g; SODIUM 955mg; PROTEIN 10.8g; FIBER 4.8g<br /> <br /> <img src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/small/20604.jpg" /><br /> <span class="c1"><strong>Easy Lemon Cake</strong></span> </p>INGREDIENTS <ul> <li>1 (18.25 ounce) package yellow cake mix </li> <li>1 (3 ounce) package lemon flavored gelatin </li> <li>3/4 cup vegetable oil </li> <li>4 eggs </li> <li>3/4 cup water </li> <li>1/4 teaspoon lemon extract </li> <li>1 cup confectioners&#39; sugar </li> <li>4 tablespoons lemon juice </li> </ul> <div class="recipe centercontent"> DIRECTIONS <ol> <li>Combine gelatin mix and cake mix. Mix well. </li> <li>Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly. </li> <li>Bake according to instructions on back of cake box. </li> <li>To Make Frosting: Combine confectioners&#39; sugar and lemon juice. </li> <li>When cake is done, and while still hot, ice with frosting. </li> </ol><br /> </div> </div>

<p> <a href="http://myrecipes.chtah.com/a/hBIT$F8BASRaEBO7eEnB6S0cy-a/mrdt11"><img alt="Chicken-Peanut Chow Mein" src="http://img.timeinc.net/recipes/i/recipes/ck/06/04/chow-mein-ck-1173828-l.jpg" /></a><br /> <a href="http://myrecipes.chtah.com/a/hBIT$F8BASRaEBO7eEnB6S0cy-a/mrdt12">Chicken-Peanut Chow Mein</a><br /> Chow mein noodles are often labeled chuka soba. If you can&#39;t find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.<br /> </p> <p> Ingredients </p> <p class="ingred"> 1 cup precut matchstick-cut carrot<br /> 1 cup snow peas, trimmed<br /> 2 (6-ounce) packages chow mein noodles<br /> 1 tablespoon dark sesame oil, divided<br /> 1/2 pound skinless, boneless chicken breast<br /> 3 tablespoons low-sodium soy sauce, divided<br /> 3/4 cup fat-free, less-sodium chicken broth<br /> 2 tablespoons oyster sauce<br /> 1 teaspoon sugar<br /> 1/4 teaspoon crushed red pepper<br /> 1 cup presliced mushrooms<br /> 2 teaspoons bottled fresh ground ginger (such as Spice World)<br /> 1 cup (1-inch) sliced green onions<br /> 2 tablespoons dry-roasted peanuts, coarsely chopped<br /> </p> <div class="rcpdetail"> Preparation Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain. <p> Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm. </p> <p> Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 1/2 cups noodle mixture, 1/4 cup onions, and 1 1/2 teaspoons peanuts) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 471(17% from fat); FAT 8.7g (sat 1.4g,mono 3g,poly 2.6g); IRON 2.2mg; CHOLESTEROL 33mg; CALCIUM 43mg; CARBOHYDRATE 72.6g; SODIUM 807mg; PROTEIN 27.8g; FIBER 2.7g<br /> </p> </div> <p> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1010595#"><img alt="Joe&#39;s Molten Marshmallow-Chocolate Cakes" src="http://i.timeinc.net/recipes/i/recipes/su/04/10/chocolate-cake-su-1010595-l.jpg" /></a><br /> <span class="c1">Joe&#39;s Molten Marshmallow-Chocolate Cakes<br /></span><br /> Thirteen-year-old Joe Kozal was impressed by a molten chocolate cake in a restaurant but thought he could do better. Instead of chocolate, Joe&#39;s cakes ooze melted marshmallow. If you don&#39;t have ramekins, you can use muffin pans (about 1/2-cup capacity). Don&#39;t substitute chopped semisweet or bittersweet chocolate for the chocolate chips.<br /> <br /> </p> <p> Ingredients </p> <p class="ingred"> 1 1/3 cups semisweet chocolate chips<br /> 1/4 cup (1/8 lb.) butter<br /> 1/3 cup granulated sugar<br /> 2 large eggs<br /> 1/2 teaspoon vanilla<br /> 1 cup all-purpose flour<br /> 6 large marshmallows<br /> Powdered sugar (optional)<br /> </p> <div class="rcpdetail"> Preparation 1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour. <p> 2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering. </p> <p> 3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm. </p> </div> <div class="rcpdetail"> Yield <p> MAKES: 6 servings </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 440(47% from fat); FAT 23g (sat 13g); CHOLESTEROL 98mg; CARBOHYDRATE 58g; SODIUM 130mg; PROTEIN 6.2g; FIBER 2.8g<br /> </p> </div>

<p> <img alt="Easy Chicken Cordon Bleu" src="http://www.kraftfoods.com/assets/recipe_images/Easy_Chicken_Cordon_Bleu.jpg" /><br /> Easy Chicken Cordon Bleu </p> <div class="prepTime"> <strong><strong>Prep Time:</strong><br /> 10 min</strong> </div> <div class="totalTime"> <strong>Total Time:</strong><br /> 40 min </div> <div class="makes"> <strong>Makes:</strong><br /> 6 servings </div> <div> <div class="table-row-gray column1 textarea"> 1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken </div> <div class="table-row column1 textarea"> 6 small boneless skinless chicken breast halves (1-1/2 lb.) </div> <div class="table-row-gray column1 textarea"> 6 slices OSCAR MAYER Thin Sliced Smoked Ham </div> <div class="table-row column1 textarea"> 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup </div> <div class="table-row-gray column1 textarea"> 1 Tbsp. GREY POUPON Dijon Mustard </div> <div class="table-row column1 textarea"> 6 KRAFT DELI FRESH Swiss Cheese Slices </div> </div> <div class="stdContBlock textarea"> <p> <strong>PREHEAT</strong> oven to 400°F. Prepare stuffing mix as directed on package; set aside. </p> <p> <strong>PLACE</strong> chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing. </p> <p> <strong>BAKE</strong> 25 min. or until chicken is cooked through (165°F). Top with cheese. Bake an additional 5 min. or until cheese is melted.<br /> <br /> <img alt="Farmers&#39; Market Squash Sauté" src="http://www.kraftfoods.com/assets/recipe_images/Farmers_Market_Squash_Saute.jpg" /><br /> Farmers&#39; Market Squash Sauté <br /> </p> <div> <div class="prepTime"> <strong>Prep Time:</strong><br /> 20 min </div> <div class="totalTime"> <strong>Total Time:</strong><br /> 20 min </div> <div class="makes"> <strong>Makes:</strong><br /> 4 servings, 3/4 cup each </div> </div> <div> <div class="table-row-gray column1 textarea"> 2 zucchini, sliced </div> <div class="table-row column1 textarea"> 2 yellow squash, sliced </div> <div class="table-row-gray column1 textarea"> 2 cloves garlic, minced </div> <div class="table-row column1 textarea"> 1 Tbsp. olive oil </div> <div class="table-row-gray column1 textarea"> 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese </div> <div class="table-row column1 textarea"> 2 Tbsp. chopped fresh basil </div> <div class="table-row-gray column1 textarea"> 2 Tbsp. KRAFT 100% Grated Parmesan Cheese </div> </div> <div class="stdContBlock textarea"> <p> <strong>COOK</strong> zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender. </p> <p> <strong>REMOVE</strong> from heat; stir in mozzarella cheese and basil. </p> <p> <strong>SPRINKLE</strong> with Parmesan cheese. </p> </div> </div> <p> ***I made this for dinner last night &amp; it was easy &amp; pretty tasty... </p>

<p> <a href="http://myrecipes.chtah.com/a/hBIPWx0BASRaEBO7eEnB6S0cy3S/mrdt11"><img alt="Steak and Cheese Sandwiches with Mushrooms" src="http://img.timeinc.net/recipes/i/recipes/ck/steak-sandwiches-ck-1714548-l.jpg" /></a><br /> </p> <div> <a href="http://myrecipes.chtah.com/a/hBIPWx0BASRaEBO7eEnB6S0cy3S/mrdt12">Steak and Cheese Sandwiches with Mushrooms</a> </div> <div> Serve baked potato chips and coleslaw with these stick-to-your-ribs sandwiches for a quick and casual supper.<br /> Ingredients <p class="ingred"> 1 teaspoon olive oil<br /> 2 cups presliced onion<br /> 2 cups green bell pepper strips<br /> 2 teaspoons bottled minced garlic<br /> 1 cup presliced mushrooms<br /> 3/4 pound top round steak, trimmed and cut into thin strips<br /> 1/4 teaspoon salt<br /> 1/8 teaspoon black pepper<br /> 2 teaspoons Worcestershire sauce<br /> 4 (0.6-ounce) slices reduced-fat provolone cheese, cut in half<br /> 4 (2 1/2-ounce) hoagie rolls with sesame seeds<br /> </p> <div class="rcpdetail"> Preparation 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Add mushrooms to pan; sauté 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute. <p> 2. Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top with remaining cheese slice halves and tops of rolls. </p> </div> <div class="rcpdetail"> Yield <p> 4 servings (serving size: 1 sandwich) </p> </div> <div class="rcpdetail"> writeNutrient(); Nutritional Information <p> CALORIES 384(23% from fat); FAT 9.8g (sat 4.1g,mono 2.9g,poly 0.4g); IRON 4.7mg; CHOLESTEROL 43mg; CALCIUM 231mg; CARBOHYDRATE 44.9g; SODIUM 580mg; PROTEIN 32.9g; FIBER 4.1g<br /> </p> </div> </div>